Aging

 Stabilization of the aromatic compounds of the wine,
 Enhancement of the colour’s stability over time due to the interaction with polyphenols,
 Reduction of acidity and astringency perception,
 Increase of the volume in mouth, the sapid sensation and the aromatic persistence.

Increse softness of wines
From 5 to 40 g/hl according to previous tests

Specific for red and white wines

A sugar-like sensation
Allows softening and round up of tannic sensations
Sensation of higher richness and concentration.

In red and white wines
From 5 to 20 g/hl

Specific for red and white wines

Positive impact on the pleasantness, roundness and length in the after-taste

In red and white wines
From 10 to 30 g/hl